Cooking Light, November 2013 Page 22

Updated December 07, 2012
Credit: Randy Mayor; Styling: Lindsey Lower

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Oil-Basted Parmesan Turkey with Walnut Gravy

Credit: Johnny Miller; Styling: Sarah Smart

Oil-Basted Parmesan Turkey with Walnut Gravy Recipe

Nine ingredients (not counting salt, pepper, and cooking spray) come together for a grand holiday centerpiece with deep nutty essence from toasted walnut oil and chopped nuts. Let your turkey come to room temperature before it goes in the oven; it will cook more evenly and more quickly.

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Cranberry-Orange Relish

Credit: Johnny Miller; Styling: Sarah Smart

Cranberry-Orange Relish Recipe

In place of traditional cranberry sauce, try a faster relish. The flavor is bright, crisp, not too sweet, and ideal with turkey and trimmings. Make up to 3 days ahead.

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Green Beans with Sherried Mushroom Sauce

Credit: Johnny Miller; Styling: Sarah Smart

Green Beans with Sherried Mushroom Sauce Recipe

Here's a faster, fresher take on green bean casserole that's done all on the stovetop--one less thing to try to work into oven rotation on the big day. Although we use fresh beans and make our own creamy sauce, we've kept the French-fried onions (arguably the best part of traditional green bean casserole). To speed prep, you can purchase bags of fresh, pretrimmed green beans from the produce section.

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Chestnut, Cranberry, and Leek Stuffing

Credit: Randy Mayor; Styling: Lindsey Lower

Chestnut, Cranberry, and Leek Stuffing Recipe

The delicious mix of flavors in Chestnut, Cranberry, and Leek Stuffing are sure to make an impression on your family and friends.

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